Baked Brie

At Thanksgiving I wanted to experiment a little bit with cheese. 

I love cheese, but Ben is only a half hearted convert (thanks to the smelly Tirolean Bergkäse) so I rarely do much with it because I am the only one who will eat it. And that is not great for my girlish figure. So I must wait until I have guests to spread the load a bit.

This recipe I was anxious to try because I love turkey/brie/cranberry sandwiches and this was a bit of a riff on those same flavors. Plus brie is a very tame cheese, so it's a good place to start.

Serves 8-10
1 large sheet of puff pastry dough
1 round or wedge of Brie cheese
1 cup raspberry jam
1/2 cup almond slivers

apples or crackers for dipping

Preheat oven to 350 F degrees (176 C). If you choose to, start with cold brie and carefully cut off the top rind. You can leave it if you want, as it is edible, but some prefer to eat as little of it as possible. On a cookie sheet, lay out the puff pastry and put the brie on top. Spread jam on the brie, sprinkle the almonds on top of the jam, fold dough over, seal, and cut off excess.

Bake at 350 for 25-30 minutes, or until pastry is golden brown. Let cool for ten minutes before serving. Serve with apples or crackers.

Spanish Rice Bake

Adapted from Allrecipes

I don't know about you, but sometimes I get into a cooking rut. I get comfortable with a few recipes and after a month or so I stop and realize I have been eating the same 3 things for weeks! Anyway, I wanted something new and easy, with not too many strange ingredients that I would have to hunt around for. This was just the ticket. Familiar flavors, hearty and with a little hot sauce it really sings.

Plus, I imagine you could add all sorts of beans and veggies to this and even make it vegetarian if you so desired.

Makes enough for 4-6 people

1 lb lean ground beef
1 onion
2-3 bell peppers
1 can (14 oz or 400g) canned tomatoes
1 can corn
1 can kidney beans
1 cup water
1 cup rice
1/2 cup chile sauce (or salsa)
1 tsp salt
1 tsp brown sugar
1 tsp paprika
1/2 tsp cayenne
1/2 tsp ground cumin
1 tsp Worcestershire sauce
1/2 tsp pepper
1/2 cup cheddar cheese, shredded
fresh cilantro

Preheat oven to 375 F (190 C)
Brown the meat and onion in a large skillet. Drain excess fat and stir in peppers, tomatoes, water, rice, chilie sauce, salt, sugar, and spices.
Let simmer for about 30 minutes covered, stirring occasionally. Check to see that the rice is cooked through, and if it is pour entire contents into a large casserole dish. (if not, wait a little longer, add water if needed and then pour it into the dish) Press down firmly and sprinkle with cheddar cheese.
Bake at for 10-15 minutes, or until cheese is melted and bubbly. Garnish with fresh cilantro.

Blackberry Cream Cheese Coffee Cake

adapted slightly from Amanda's Cookin'

I made this last weekend and it was so incredibly good. A wonderful, moist coffee cake, plus a little soft cheese topping to make it feel just a little bit more decadent.

Cream Cheese Filling
1 8 oz package cream cheese (226 g)
1/4 cup sugar
2 Tbsp flour
1 egg

Cake Batter
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, chilled (170 grams)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup sour cream
1/2 cup vanilla yogurt
1 tsp almond extract
1 egg

1 cup blackberry preserves (any kind will probably do)
1/2 cup sliced almonds

Preheat the oven to 375 F (176 C). Either prepare a 12 cup muffin tin and a 9x9 square baking pan OR I just greased up a bundt cake pan.

Place cream cheese, sugar, flour and egg into a bowl, mix until smooth and set aside.

Combine flour and sugar together along with cinnamon and salt and cut in the butter, until you form coarse crumbs. Remove 1 cup of this mixture and set aside.  In a small bowl, combine sour cream, yogurt, almond extract and 1 egg. Combine wet egg mixture with the remaining crumbs along with the baking powder and baking soda.

Pour the cake batter into the prepared baking dish. Then on top of that, spread a layer of cream cheese filling. On top of the cream cheese, pour out 1 cup of blackberry preserves and lastly sprinkle the 1 cup of reserved butter crumbs on top. Garnish with sliced almonds and bake for 45 minutes. The cake will begin to pull away from the sides of the pan and will be golden brown, preserves will be bubbly. Let cool before serving.

Ricotta Pancakes

From Sparkling Ink

Whenever Ben goes out of town, I have breakfast for dinner. He hates breakfast food and it happens to be my favorite meal of the day. So I indulge myself whenever he isn't around. This time I tried out a recipe I spotted on one of my most favorite food blogs: Sparkling Ink. Her pictures there are always inspiring me to cook more!

Anyway, it was a nice twist to the classic pancake and one I hope to make again soon.

9 oz (250 g) ricotta cheese

2/3 cup milk

2 eggs, separated

3 1/2 ounces (100 g) flour

1 tsp baking powder

oil or butter for the pan

Separate egg yolks and whites. Mix together ricotta, milk and egg yolks. Whisk flour and baking powder together and combine with wet cheese mixture. Then gently fold in the egg whites until just combine. Spoon a dollop of batter onto a large skillet and cook both sides of the pancake until golden.

Serve warm with syrup, jam, fruit or whipped cream. For breakfast or dinner :)

Cranberry Brie Sandwich

I had this grilled cheese sandwich at a restaurant in Edinburgh called "Two Thin Laddies" and it blew my mind. So the first thing I did when I got home was recreate it. Easy and warm with such interesting flavors, perfect comfort food.

Quality bread

cranberry sauce (or any tart berry jam)

brie

2 meduim onions, cut thinly

about 1 Tbsp butter

salt and sugar

Saute the onions on low for 10 minutes, add a sprinkle of salt and sugar and keep stirring until they begin to caramelize. Butter the bread and set a layer of brie, cranberry sauce and a scoop of the caramelized onions. Put the other bread on top and toast the sandwich on low heat until the crust is golden and the cheese is melted. Then be prepared to swoon.

Maple Pecan and Apple Salad

Adapted from Christie's Corner

I love interesting salads. And when I spotted this one that combined maple syrup, apples and nuts, I knew I had to try it. It was amazing! We ate the whole bowl without effort. You really can't go wrong with fruit, nuts and cheese.

Serves 4-6

Salad

1 medium bowl full of mixed leafy greens

2-3 apples, cored and diced (toss in lemon juice to prevent browning)

1/2 cup maple glazed pecans (*see instructions below)

1/2 cup crumbled chevre or feta

Maple Vinegar Dressing

1 tsp dijon mustard

2 Tbsp finely minced shallots

2 Tbsp balsamic vinegar

2 Tbsp pure maple syrup

1/3 cup olive oil

salt and pepper to taste

* Maple Glazed Pecans

2 Tbsp pure maple syrup

1 Tbsp brown sugar

dash os salt

dash or cayenne pepper

1 cup pecan halves

For the vinaigrette: Combine mustard, shallots, vinegar and maple syrup in a mall bowl. Whisk in oil until just combined, season with salt and pepper and set aside.

For the pecans:

Preheat the oven to 325 F (160 C). Combine maple syrup, brown sugar, salt and cayenne in a small bowl. Add pecans and toss until coated. Spread out nuts on a rimmed baking sheet lined with baking paper or foil. Toast for 10-15 minutes, or until nuts are golden and sugar is bubbling. Let cool completely, break apart and serve.

Place mixed greens and apples in a large serving bowl. Top with nuts and cheese and serve with dressing on the side.

Sundried Tomato Tilapia

This is a great mixture of my favorite flavors

2 white fish filets

1 Tbsp melted butter

1 tsp parsley

1 tsp basil

1 tsp garlic powder

lemon juice

1 onion, chopped

1/4 white wine

sundried tomatoes, chopped

1/2 cup Feta, crumbled

Preheat broiler. Mix together spices in a bowl. In a baking dish, melt butter and brush butter on fish and sprinkle on spices and arrange onion pieces all around. Broil for 7 minutes, flip fish and add more butter and wine. Sprinkle remaining spice mixture on the fish and broil 2-3 more minutes. Add tomato and cheese and broil for 2 more minutes.

Spinach Artichoke Twists

adapted from Sparkling Ink

This is an easy and pretty finger food I brought to a party. They were light and savory and disappeared in 20 minutes.

10 oz (280 g) frozen spinach

10 oz (280 g) canned artichokes

1/2 cup (1.2 dl) cream cheese

1/2 (1.2 dl) Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

salt and pepper (to taste)

17 oz (480 g) frozen puff pastry

Preheat the oven to 400 F (200 C).

Drain the spinach, chop the artichokes and combine together along with parmesan cheese, cream cheese, garlic and onion powders and salt and pepper.

Thaw the puff pastry as directed. Spread the spinach-artichoke filling generously on the sheets. Carefully roll them up and press the end to seal the seam. They should look like little burritos. Next, using a sharp knife, slice the rolls into 1/2 inch thick slices and place them on a baking sheet. (It may help to put the rolls into the freezer for 30 minutes to make the slicing easier) Bake at for 15-20 minutes or until golden brown.

Honey Mustard Vegetables with Feta

adapted from Luna Cafe

Here's a light dinner that can help offset those heavy holiday foods. You can use whatever fresh vegetables you have on hand. Just toss it all together and throw it in the oven!

Vegetables:

3-4 potatoes

1/2 squash

3-4 carrots

3-4 beets

1 bell pepper

green beans

1 tsp rosemary (1 Tbsp if fresh)

1 clove garlic, finely minced

2 Tbsp olive oil

salt and pepper to taste

1/2 cup Feta cheese, crumbled

Honey Mustard Vinaigrette:

9 Tbsp olive oil

3 Tbsp apple cider vinegar

2 Tbsp honey

1 Tbsp Dijon mustard

2 cloves garlic, finely minced

1/2 tsp salt

Preheat the oven to 350 (176 C). Chop all of the vegetables into bite sized pieces and put them in a large bowl. In a smaller bowl, mix together rosemary, garlic, oil and salt and pepper, toss vegetables with the oil mixture and arrange vegetables on an edged baking sheet. Try not to overlap.

Roast for 30 minutes, or until the vegetables are tender and beginning to caramelize. Remove from the oven and let cool. Sprinkle the Feta cheese over the vegetables.

Prepare the vinaigrette by combining all ingredients and mixing them together well.

Toss the vegetables with the vinaigrette and serve immediately.

Pomegranate and Feta Salad

adapted from Gimme Some Oven

This salad was just gorgeous! The cinnamon in the dressing combined with the bright colors made it perfect for the Christmas season.

6-7 cups spinach (or other green salad)

seeds from one pomegranate

1/2 cup pecans, candied

1/2 cup crumbled Feta

Dressing:

6 Tbsp olive oil

2 Tbsp apple vinegar

2 tsp honey

1/2 tsp cinnamon

salt and pepper to taste

Combine salad ingredients. Mix together dressing ingredients and serve on the side.

Spaghetti Parmesan

adapted from Cheap, Healthy, Good

This was an easy pasta dish made great through Parmesan.

Serves 4

3/4 lb pasta, like linguine or spaghetti

1 Tbsp olive oil

2 medium zucchinis, chopped into moons

3 tomatoes, seeded and diced

1 onion, diced (I used purple onions, but you could use any kind)

2 cloves garlic, minced

1 can chickpeas, drained and rinsed

1/2 tsp crushed red pepper

1 tsp lemon pepper

salt to taste

1/2 cup grated parmesan cheese

Cook and drain pasta, reserving 1/3 cup pasta water.

While pasta is cooking, saute onion and garlic in a skillet. Once softened, add zucchini, spices, chickpeas, and cook for 2-3 minutes, or until everything is warmed through. Zucchini should still have a little bite to them. Take the whole pan off the heat.

Combine with pasta and half of the cheese and 1/3 cup of water. Stir together until parmesan is incorporated into the dish.

Serve with remaining parmesan sprinkled on top.

Greek Nachos

from Not Without Salt

This fabulous idea was seen on Tastespotting and it combined my love of finger foods, easy prep meals and the wonderful Greek flavors that burst in your mouth. It turned out great, and Ben wanted to make it again the next night. Success!

4-5 pitas, cut into triangles and lightly toasted (pita chips would also work)

1 lb ground lamb (I used beef... it was fine)

1 medium onion

2 cloves garlic

1 tsp mint

1/2 tsp paprika

1 tsp lemon pepper

4-5 tomatoes, seeded and diced

1 cucumber, diced

8 oz Feta (about 225 grams)

1 jar olives

Pepperoncinis, diced

Tzatziki Sauce (Greek yogurt sauce)

parsley to garnish

Preheat the oven to 350 (176 C). Put the pita chips on a large baking sheet (baking paper underneath for easy cleanup) and bake in the oven with a little oil and salt drizzled on top. You just want to make them a bit crispy so only a few minutes should do the trick.

In a large skillet combine lamb, onion, garlic and spices and cook until meat is cooked through. Drain grease and pour on top of toasted pita triangles. Add tomatoes, cucumber, feta, olives and pepperoncinis on top and bake for 10 minutes until warmed through.

Garnish with parsley and serve immediately with Tzatziki sauce or hummus on the side.

Chocolate Cheesecake Brownies

adapted from Dlynz and Delighful Desserts

Warning: These are not healthy. But they do combine two of the greatest desserts of all time. Proceed with caution, and be sure there are plenty of people around to share, or you will be in a lot of trouble.

I made these in a baking pan and had some leftover batter so I made cheesecake brownie bites in the muffin tin. I actually liked the bites a bit better, the sheet brownies had some trouble baking in the middle which wasn't a problem when I baked them in the muffin tin.

Brownie Batter:

1 cup (225 grams) butter

2 cups sugar (they recommend superfine sugar)

1/2 cup cocoa

2 eggs

1 tsp vanilla

1 1/3 cup flour

1 tsp baking powder

3/4 tsp salt

Cheesecake Batter:

8 oz (225 g) cream cheese; softened

2 eggs

2 tsp vanilla

2 Tbsp flour

1/4 c sugar

* 1/2 cup chocolate chips (optional)

Preheat oven to 350 (176 C) and grease a 9x13 inch baking pan.

Cream together butter, sugar and cocoa of the brownie mixture. Then add in eggs, vanilla and salt until well combined and shiny. Whisk in flour and baking powder until just combined and spread into the bottom of your baking pan.

Next, in a separate bowl, whisk together cheesecake ingredients until smooth. Then dollop over brownie batter. You can swirl the two mixtures a little bit if you want. Or not. Bake until the edges are slightly puffed and the center is set, about 45 minutes (25 minutes if baking in a muffin tin).

Let cool before serving. I would even put this in the fridge for several hours to help it set. If you can wait that long.

Black Bean and Feta Quesadillas

adapted from What's for Lunch Honey

Quesadillas were a staple at my house growing up. They are so quick and easy to make, plus the variations are endless so you can really just make do with whatever you have on hand. I loved this unique combination of the spicy beans and creamy goat cheese.

1 medium onion

2 cloves garlic

2 Tbsp olive oil

1 can (about 1 1/2 cups) black beans

1 cup corn

1 large tomato, diced

1 tsp chili powder

2 tsp ground cumin

1/2 tsp cinnamon

12 oz goat cheese (about 300 grams) I used Feta

1 bunch of fresh cilantro

salt and pepper to taste

8-10 tortillas

guacamole

sour cream

lettuce

Heat the oil and saute garlic and onions until soft - about 5 minutes. Then add beans along with spices and stir. Then add corn and tomatoes and cook mixture for 6-8 minutes. (Add water if necessary) Remove from heat, stir in the cilantro and set aside.

In a frying pan on medium heat, place one tortilla at the bottom, add a thin layer of beans and sprinkle the top with the goat cheese, leaving about 1/2 inch from the edge clear. Then sandwich it between another tortillas. Brown each side for about 2 minutes. Cut the quesadillas into wedges and serve with guacamole or sour cream and a side of lettuce.

Lasagna Tart

adapted from 101 Cookbooks

Ok, so this didn't photograph all to well, but I have to say it was one of the better meals I've made in a while and Ben ate the whole thing in one sitting. Be sure to drain the zucchini for as long as possible, they emit a lot of moisture in the cooking process and I was left with quite a bit of liquid at the top. All in all this was a great dinner and one I will be trying again soon!

Filling

2 medium zucchini, sliced into very thin coins

1 tsp salt

2 cups ricotta cheese (this is hard to find in Finland, so we used cottage cheese)

3 cups spaghetti sauce (about 800 grams or 28 ounces)

Tart Crust

2 cups flour (1/2 white, 1/2 whole wheat)

1 tsp salt

zest from one lemon or 1 tsp lemon juice

1 tsp dried basil

1 tsp dried oregano

1/3 cup cold butter (75 grams)

scant 1/2 cup cold water

Preheat oven to 375 (190 C) and place a rack in the middle.

Start by tossing the sliced zucchini with salt in a medium bowl. Transfer to a colander and let it drain as much fluid as possible while you make the tart crust.

To make the tart dough, mix together flour, salt, lemon zest, basil and oregano in a large mixing bowl. Cut in the butter until it forms little pea sized balls and slowly add the cold water a little at a time until the dough just comes together. Knead once or twice, and on a lightly floured surface roll out the dough until it is about 1/4 inch thick (1/2 centimeter) and large enough for your 9-inch tart pan.

Ease the pastry into your pan and press it in so it is snug around the edges. Trim away excess dough and place the dough in the fridge to rest for at least 30 minutes.

In the meantime, heat up the spaghetti sauce and simmer for about 10 minutes, letting some of the moisture evaporate.

Once the dough is done resting, prick the crust with a fork a few times. Line the dough with parchment paper and fill the tart with pie weights (dry beans or dry rice works as well). Bake for 15 minutes and carefully remove the paper and weights, then toast the tart crust in the oven for another 5 minutes. Remove from the oven to cool for a few minutes and turn the heat down to 350. This step is to avoid having a soggy bottom crust.

Use the spatula and spread about 1/2 of the ricotta cheese at the bottom of the tart, then a layer of zucchini. Then spread 1/2 of the spaghetti sauce, with another layer of zucchini, then the other half of the cheese, another layer of zucchini and top it off with the rest of the sauce. You want the filling to nearly reach the top.

Place the tart on a rimmed baking sheet (in case of overflow) and bake for abou 40 minutes or until the tart is cooked through. Remove, sprinkle the top with parmesan and cool for about 10 minutes before serving.

Mini Cheesecakes

adapted from Mango & Tomato

Who doesn't love cheesecake? It is so decadent, I can never eat more than a small peice but that small peice packs in a punch. These were so good and went very quickly.

I decided that baking them into mini cheesecakes would help with portion control, and though it really didn't help THAT much, it made it much easier to put half locked up in the freezer for another day. Out of sight, out of mind right?

Crust:
2 cups of mashed oreos (or other cream filled cookie)
1/4 cup butter, melted

OR

2 cups graham cracker crumbs
1/2 cup butter, melted
2 Tbsp sugar
1 tsp vanilla extract

Cheesecake:
24 oz cream cheese (I used lite)
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla

Preheat oven to 359. Mix together the crust ingredients and press into cupcake cups. Set aside.
Combine cream cheese and sugar until smooth. Then add the eggs one at a time, and gently incorporate them into the mix. Try not to beat it. Then add the heavy cream, vanilla, and lemon juice and blend until smooth and creamy.
Pour batter into prepared crust and tap the pan on the counter a few times to bring all of the air bubbles to the surface.
Bake for about 30 minutes. You are waiting for the cake to hold together, but still have a little jiggle in the center. Take them out of the oven to rest on the counter to cool. Once they are room temperature, put them into the fridge to chill.

To prevent cracks: Don't beat the eggs. Let the cakes cool slowly before putting in the fridge. Also, placing a dish with water underneath your pan called a "water bath" will help it bake more evenly, preventing cracks.

Spinach Quiche

Quiche is a dish my mom always made really well. It's pretty easy to put together and a great way to get kids to eat vegetables.
I found that this is a great way to clean out the fridge when you have just a little bit of everything left over. This is a very flexible recipe and feel free to add or remove vegetables according to your tastes.

This recipe makes enough for 2 pies, and I split them into one pie and a muffin tin of mini quiches. It's great for breakfast, parties or dinner.

1 Tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 cup chopped spinach (fresh or frozen)
1/2 cup diced mushrooms
1 medium zucchini, diced
3 tomatoes, diced
1/2 cup diced ham
8 oz Feta
1 cup Swiss cheese
8 eggs
1 3/4 cups milk
salt and pepper to taste
2 (9 inch) deep pie crusts

Preheat oven to 375.
In a medium skillet saute garlic and onion until lightly browned. Stir in spinach, mushrooms, feta, zucchini, diced tomatoes, diced ham and 1/2 cup cheese. Stir often until mixture is combined and heated. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper, add 1/2 cup cheese. Then pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake for 40-45 minutes, until it is set in the center. Allow to stand for 10 minutes before serving.

Lasagna

adapted from John Chandler at Allrecipes

For some reason making Lasagna has always looked too complicated and time consuming but I love the taste, so I decided it was time to buck up and try it. This recipe has a hearty sauce and is sure to please even the pickiest eaters. Feel free to use substitutions.

Um, now looking at this ingredient list, it looks a bit daunting... but don't be afraid!

Tomato Sauce:
3-4 links sweet Italian sausage
3/4 lb lean ground beef
1 medium onion, minced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
2 Tbsp parsley
1 Tbsp basil
1/2 Tbsp oregano
1 tsp fennel seeds
1 tsp thyme
1 tsp sage
1 tsp marjoram
1 Tbsp salt
1 tsp black pepper

Other layers:
1 box of lasagna noodles
1 egg
24 oz ricotta cheese (can substitute with cottage cheese)
1 zucchini
1/2 tsp salt
1 tsp nutmeg
1 tsp parsley
3/4 lb mozzarella cheese, shredded
1/2 cup Parmesan cheese

optional:
sliced mushrooms
spinach
bell peppers
squash

In a large pot, cook sausage, beef, onion and garlic over medium heat until well browned. Stir in crushed tomato paste, sauce and crushed tomatoes, as well as the water. Season with sugar, basil, fennel seeds, and all other spices. Cover and simmer for 1 hour, stirring occasionally.

In a mixing bowl, combine ricotta cheese, egg, nutmeg, salt and parsley. Thinly slice zucchini, squash, and any other vegetables so you are ready for layering.

About 1/2 hour before sauce is done, soak the lasagna noodles in hot water for about 1/2 hour to loosen them up. Preheat the oven to 375.

To assemble, ladle a cup or so of meat sauce in the bottom of a 9x 13 inch baking dish. Arrange 6 noodles over sauce. Then spread a layer of ricotta cheese and spinach and then lay down another layer of noodles. Then spoon a layer of meat sauce with slices of zucchini and a layer of mozzarella cheese and add another layer of noodles. Another layer of ricotta cheese with mushrooms (or another vegetable) and add another layer of noodles. Top with mozzarella and Parmesan and cover with foil (careful not to let the foil touch the cheese because it will stick) Bake for 25 minutes, remove the foil and bake an additional 25 minutes. Cool 15 minutes before serving.

You can use leftover sauce on the side or save it for another meal later in the week. There really isn't a wrong way to do this. You can layer however you want depending on your preferences. I happen to like a lot of ricotta and vegetables.

Feta Stuffed Bread

adapted from Arabic Bites

I love to try different breads when I make soup, and this recipe just was too tempting to resist! Although the photo doesn't reveal much, inside the bread is gooey with melted cheese and packed with flavor.

Dough:

3 cups flour

1 cup warm water

1 Tbsp oil

1/2 Tbsp sugar

1 tsp yeast

1 tsp baking powder

1 tsp salt

oil, for shallow frying

Filling:

8 oz Feta, crumbled

8 oz Cheddar (I used Edam), grated

3 scallions, diced

fresh coriander (cilantro), chopped

*I also added a handful of diced sun-dried tomato... mmmm...

Place all dough ingredients in a bowl and knead until dough is soft (about 5 minutes for a mixer, 10 by hand). Cover dough and let rise in a warm place until doubled in size (1-2 hours).

While the bread is rising, combine all filling ingredients and set aside.

Preheat a pan to medium heat and 1 Tbsp oil. Once risen, take the dough out and divide it into 8 balls. One at a time, flatten each ball into a round. Then plop 1-2 tablespoons of the filling in the middle and gather up the edges of the dough and pinch them together, creating a dough ball filled with cheesy goodness. Gently flatten the dough ball with your hands or a roller until it makes a thinner pancake. It will be a bit lumpy because of the filling, but take care not to puncture the dough.

Then place the stuffed bread on the frying pan and cook until golden brown on both sides (1-2 minutes each side).

Serve warm!

Croque Monsieur Ham and Cheese Sandwich

from Elise Simply Recipes

After months of being in awe of the multitude of cheeses available at the local market, I decided to try a few recipes that call for something different than cheddar, swiss or gouda.  These sandwiches have great flavor and are a great treat.   

2 Tbsp Butter

2 Tbsp Flour

1 1/2 cups Milk

1/2 tsp Salt

1/2 tsp Pepper

1/2 tsp Nutmeg

6 oz Gruyére Cheese, (about 1 1/2 cups grated)

1/4 cup Parmesan Cheese

8 Slices of French or Italian loaf bread

12 oz Ham, sliced

Dijon Mustard

Preheat the oven to 400.  First make what is called a Béchamel sauce:  Melt butter in a small saucepan on low heat until it starts to bubble.  Then stir in flour until smooth and cook for about 2 minutes.  Slowly add the milk, whisking continuously and cooking until thickened.  Remove from heat, add salt, pepper, nutmeg, Parmesan Cheese and about 1/4 cup Gruyére Cheese.  Combine and set aside.

Lay out the bread slices on a baking sheet and toast them a few minutes on each side (feel free to butter the bread for extra flavor)  Lightly brush mustard on each slice of bread on one side.  Add ham slices and sprinkle the Gruyére, topping off with the other slice of bread.  Lastly, spoon the Béchamel sauce to the tops of the sandwiches.  Sprinkle whatever remaining cheese on top and bake the sandwiches for 5 minutes, then turn on the broiler and broil for another 3-5 minutes until the cheese is bubbly and browned.  

Makes 4 sandwiches